Apple Ginger Snow Recipes

APPLE SNOW

Steps:

• In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
• In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
• Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
• (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
• Spoon the hot chutney into hot and sterile jars and seal immediately.
• Makes about 4 lbs chutney.
• Store in a dark and cool place and leave to mature for at least 2 weeks.
• Will keep in ideal storage conditions for up to 2 years+.

APPLE SNOW

Steps:

• Cook apples in a covered pan with little or no water, stirring frequently. When apples are cooked add a little sugar to taste, and whisk to a smooth puree. If it is too stiff add just a little boiling water. Allow to cool.
• Beat the egg whites with a pinch of salt in a large mixing bowl and gradually add the sugar, beating as fast as you can until whites form stiff peaks.
• Add lemon juice to the apple puree in another large bowl.
• Stir in a little of the beaten egg whites, and finally fold in the rest of the whites until well blended.
• Pour into a glass bowl to serve, and sprinkle with a pinch of cinnamon on top.